Title: Roast Beef Salad
Categories: Beef Salad
Yield: 4 Servings

4	c	Salad greens
		(lettuce, chinese cabbage,
		Spinach)
3	c	Beef roast, rare -- cut in
		Strips
2		Tomatoes -- cut in wedges
1		Green pepper -- cut in
		Strips
1	c	Fresh mushrooms -- sliced
1	c	Celery -- sliced
1/2	c	Green or sweet onion --
		Thinly sliced
		Marinade:
1/2	c	Teriyaki sauce
1/3	c	Oil
1/4	c	Vinegar
1/2	ts	Ground ginger

Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this). Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture, save for later. Arrange the beef and vegetables on the greens. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the exxtra marinade for dressing.

From Pat Crafts

Recipe By : Concord Hospital Admitting Cookbook

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